Скачать или смотреть Oven Baked Risotto Easy Midweek Dinner Plant Based & Prep Ahead

If you love risotto but don’t love standing at the stove stirring for 40 minutes, this recipe is for you. Today I’m making a bright, creamy Lemon & Dill risotto. But instead of the traditional method, everything goes into a roasting tray and the oven does the work.
Perfect for busy weeknights, batch cooking, or anyone who wants delicious food without the faff.
Why you’ll love this recipe:
• No stirring, no fuss — just bake
• Prep everything ahead in a food safe bag
• Great for weeknights after a long day
• Makes 4 portions
• Keeps well in the fridge and freezes beautifully
• Plant based, comforting, and full of flavour
In this video, I’ll show you how I prep the ingredients, store them in the fridge for later, and then simply pour everything into a roasting tin with stock and cannellini beans. Cover, bake, stir, and enjoy. It’s that easy.
Whether you’re cooking for yourself, your family, or future you, this is a cosy, bright, no stress dinner you’ll want on repeat.
Oven Temperature
180°C / 350°F / Gas Mark 4
Ingredients
1 can cannellini beans
1 large leek, chopped
1 medium white onion, chopped
3 sticks celery, chopped
2 cloves garlic, minced
300g risotto rice
4 tbsp nutritional yeast
2 bay leaves
1 tbsp dried chilli flakes
1 tsp dried dill
750ml vegetable stock
After cooking:
2 tbsp olive oil
Juice and zest of 1 lemon
Salt & pepper to taste
You will need a large roasting tin and some tin foil.
Per portion, this works out at about £2.00 per portion. Approx 370 kcal, around 13 g protein, 53 g Carbs, 6g fat, 6g Fibre, 2mg Iron, 45 mg Calcium & around 600mg Potassium.
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